Pan Fried Basa Swai

We were walking through the grocery store the other day and stopped by the seafood counter. We saw a deal on a fish we weren't familiar with called Basa Swai. I asked the fish monger what his thoughts were and he told me it was by far the best fish they had, his favorite. Now, was he a really good salesman or could it be that the cheapest fish at the counter would taste delicious? Desperate times call for desperate measures, so we decided to give it a shot, along with getting some culinary advice from the monger himself. He said, pan fry with the Zatarain breading. So, that's what we did.

What an excellent recommendation! The breading stayed nice and crispy with an added degree of salt and spiciness! Outstanding. No extra salt needed, no extra spice needed. And the fish held up nicely, staying firm and not gelatinous.

Here is the recipe:

2 filets of Basa Swai, thawed
Zatarain Breading
Olive Oil

Coat the bottom of a frying pan with oil and heat over highest heat. In the meantime, rinse and pat dry the filets and toss them in the breading mixture. Carefully add the filets to the oil in the pan and heat each side, turning as necessary. The end product should be a nice golden brown, crusted filet. Serve.